BULLETIN 


DEC 14 \1 

TX 651 
. A5 \ 

Copy 1 



American School of Home Economics 

Published quarterly asd entered at Chicago ah second - 

CLASS MATTER UNDER Ad’ OF CONGRESS OF JULY lfi, 1*04 


Series I JUNE, 1910 No. 18 


FREEHAND COOKING 

ON 

SCIENTIFIC PRINCIPLES 


PRICE 10 CENTS 



CHICAGO 

506 WEST SIXTY-NINTH STREET 
ILLINOIS 


^onograpl* 























EDUCATION AND LIFE 



n: 

“To This Favor Shall She Come at Last” 



CCLA278704 


















FREEHAND COOKING 

- 

v f I ^ HE purpose of this Bulletin is to tabulate the material 
in Principles of Cookery and to give the compara- 
* tively few fundamental recipes in cooking which are 

! capable of infinite variation. 

Exact proportions, conditions, and materials are essen¬ 
tial to obtain identical results in cooking, but materials vary 
somewhat and conditions differ, so that it is often necessary 
to modify a recipe. By “free hand cooking” is not meant 
hit or miss cooking, or cooking by guess, but the compound¬ 
ing of food materials on scientific principles—not following 
blindly by “rule of thumb” recipes which may have been 
made for different conditions. 


WEIGHTS AND MEASURES. 

3 teaspoons=l tablespoon 2 pints=l quart 

16 tablespoons=l cup 4 quarts=l gallon 

2 cups=l pint 1 cup=8 ounces (volume) 

A gallon of water weighs 8 1/3 pounds—a cup of water, 8 1/3 
ounces (avoirdupois). A gallon contains 231 cubic inches. 

All materials are measured level, i. e., by filling cup or spoon 
more than full and leveling with a case knife. This applies to 
liquids which “round up” in spoons. Flour, meal, and line sugar 
arc measured after sifting. Measuring cups are not always accu¬ 
rate and ordinary tea and tablespoons vary considerably. 

Test spoons with each other and with the cup before using. 

APPROXIMATE MEASURE OF ONE POUND. 


2 cups milk 
2 cups butter 
2 cups chopped meat 
2 cups granulated sugar 
2 2/3 cups brown sugar 
2 2/3 cups powdered sugar 
3/2 cups confectioners’ sugar 
4 cups patent Hour 
4 cups entire wheat flou> 

4/2 cups Graham Hour 
Note .—Read “tablespoons 
weight is about 1 ounce. 

Copyright 1010, by American School of 

3 


2 5/6 cups granulated cornmeal 
2 2/3 cups oatmeal 
6 cups rolled oats 
4 1/3 cups rye meal 
lps cups rice 
2 1/3 cups dry beans 
4 1/3 cups coffee 

8 large eggs 

9 medium eggs 
10 small eggs 

in place of cups in the above and the 

Home Economics. 


No table of. weights to measure can be more than 
approximate, as different samples vary in weight for bulk. 
In truly scientific cookery quantities should be measured 
by weight. The table is useful for comparison, i. e., pow¬ 
dered sugar is mpre bulky than granulated and less so than 
confectioners’, hence the greater sweetening power of gran¬ 
ulated; ordinary white Hour (sifted) is less bulky than 
Graham flour, and so on. 

Experiments have shown that there may be a difference 
of 25 per cent in the weight of a “cup of flour” measured 
by different persons in different ways. One method is to 
sift the flour onto a square of glazed paper (or oil cloth) 
and pour it into the cup placed on another piece of paper— 
tap the side of the cup once with a knife and level. 

METHODS OF APPLYING HEAT. 

Broiling —Cooking before or over glowing coals or under gas. 
Radiant heat. High temperature at ‘irst to sear outside, thus 
developing flavor and retaining juices: then lower temperature 
for the heat to penetrate and to avoid burning. 

Pan Broiling —Cooking on very hot griddle with only sufficient 
fat to prevent sticking. 

Roasting—S ame as broiling, superseded by baking in oven. 

Baking —Cooking in oven by heated air and radiation. 

Slow oven, 270°—350° F. 

Moderate oven, 350°—400° F. 

Quick oven, 400°—480° F. 

(Temperatures taken by a thermometer through the top of a 
gas stove oven.') 

Boiling —Cooking in boiling water, 212° F. 

Stewing —Cooking in water at temperature 160° to 180° F. 
Steaming —Cooking in contact with steam, 212° F. 

Dry Steaming, as in a double boiler, 192° F. 

Frying —Cooking by immersion in deep fat, approximately 350” F. 
for uncooked foods, 380° F. for cooked foods. The fat used : 
all lard, 2/3 lard and 1/3 beef suet, “cod fat” from the flank of 
beef, oil, “eottolene” and mixtures. Temperatures vary to 
produce similar effects with different fats. 

Sauteing —Cooking in small quantity of fat—often called frying. 
Braising —Combination of stewing and baking. Meat is often first 
seared to develop flavor and prevent escape of juices. 
Fricasseeing —Combination of sauteing and stewing. 

4 



COMPOSITION OF RAW FOODS. 

Parts in 100 (approximate). 

Wheat Flour—12 water, 12 gluten, 75 starch, 1 fat. 

Cornmeal—12 water, 9 protein, 75 starch, 2 fat. 

Beans and Peas, dry—13 water, 24 legumen, 60 starch, 2 fat 
Potato, white—78* water, 2 protein, 18 starch, trace of fat. 

Parsnips, Carrots, Turnips—85 water, 1 proteid substance, 9—12 
starch and sugar, l / 2 fat. 

Banana—75 water, 1 protein, 22 sugar and starch, y 2 fat. 

Loin of Beef (avg.)—60 water, 13 protein, 20 fat. 

Eggs—74 water, 13 albumen, 10 fat. 

Egg, white—86 water, 12 albumen, no fat. 

Egg, yolk—50 water, 16 albumen, 33 fat. 

Milk—87 water, 3 casein, 5 sugar, 4 fat. 

Cheese—33 water, 26 casein, 33 fat. 

Nuts—3 water, 20 protein, 15 starch, 55 fat. 

Butter—12 water, 1 protein, 85 fat. 

Lard, Olive Oil—100 fat. 

All the above foods except refined fats, sugar and starch, contain 
from y 2 per cent to 1 per cent of mineral matter (salts), apparent 
when the foods are burned as ash. Butter and cheese have 2 per 
cent or 3 per cent of common salt added. 

Protein foods are eggs, meats, fish, cheese. 

Starchy foods are the grains — wheat, rice, rye, oats, 
corn, etc., beans, peas, potatoes,*chestnut. 

Fats are prominent in fat meats, nuts, cream, butter, 
lard. 

Cellulose or woody fiber is found in vegetables, unscreened 
flours and meals, and in fruits, especially when unripe. 

EFFECT OF HEAT ON FOOD MATERIALS. 

Starch absorbs water, swells and becomes partially soluble 
in water. This begins at about 150° F. Dry starch 
begins to change to dextrine at about 320° F. 

Cellulose itself is not affected by cooking, but the con¬ 
necting substances are softened and it may be separated. 

Albumen is hardened, ‘'coagulated,” and will no longer dis¬ 
solve in water. Temperature about 160° F. Other pro¬ 
teins, as the gluten of flour, casein of milk, legumen of 

5 


peas and beans, myosin of meat, are hardened some¬ 
what. 

Gelatin is formed from gristle and connecting tissue of 
meat, and from bones, by long continued heating in 
the presence of water. 

Sugar is not changed at low temperatures unless acid is 
present. It melts at about 365° and begins to caramelize 
at about 420° F. Sugar, boiled with acid, changes 
slowly to glucose or non-crystallizing sugar. 

Fat is not changed, except at a very high temperature, 
500° F. and over, when it is broken apart—“split”— 
into fatty acid and glycerine. Some of the glycerine is 
changed to “acrolein,” which is very irritating to the 
mucus membrane, as is recognized by the smarting 
sensation given to the eyes and nose when fats are 
heated too hot. Butter begins to “split” at 374 °F, lard 
at 446 ° F, olive oil at 630 ° F. 

Baking Powder, a mixture of cooking soda and an acid 
substance, as cream of tartar, or phosphates, or alum, 
undergoes chemical change; the acid part of the mix¬ 
ture drives out the carbon dioxid gas of the soda and 
salts—as Rochelle salts, or phosphates, or alumina 
compounds—are formed. 

The heat of the oven expands any air or gas in the food, 
evaporates part of the water and drives out volatile sub¬ 
stances like alcohol. 

All these changes are, for the most part, physical rather 
than chemical in their nature. For example, in a cake after 
baking, the sugar is still sugar, the starch is still starch, the 
fat is still fat, and the albumen is still albumen. All the 
materials have been blended, flavors having been developed 
through minor but complex chemical changes and a small 
proportion of the starch and sugar in the crust have been 
changed to dextrin and caramel. 

TEMPERATURE AND TIME OF COOKING. 

All food materials are poor conductors of heat—it takes 
time for the heat to penetrate. 

The correct time and temperature depends on (1) what 

6 


is to be accomplished, (2) size to thickness, i. e., the extent 
of surface exposed to the heat, compared to the bulk. 

Foods with a large proportion of eggs require low tem¬ 
perature to prevent toughening. 

Starch requires nearly the temperature of boiling water 
for cooking. 

No food containing much water can be raised to a tem¬ 
perature above the boiling point—212° F. Water gives off 
vapor at all temperatures, but at 212° F. steam forms rapidly 
and in so doing absorbs a large quantity of heat. No brown 
crust can be formed until the water from the surface is 
nearly all evaporated. A full oven in which much water 
vapor is being given off requires the application of more 
heat than when only one or two dishes are in it. 

In baking doughs, the larger the mass the lower must be 
the temperature in order that the heat may have time to 
penetrate to the interior and expand the gas and harden 
the albumen and gluten. If the temperature is too high at 
first, a crust forms, preventing the proper expansion of the 
loaf and hindering the penetration of the heat. 

Thin loaves, pieces of meat, etc., need much less time for 
cooking, because the heat pentrates quickly. Higher tem¬ 
peratures may be used, as the food is cooked before the 
surface begins to be burned. 

Mixtures containing much sugar or molasses burn easily. 

Vegetables containing much fiber need long boiling to 
soften them and separate the cellulose. Young, green vege¬ 
tables contain less fiber and require less time in cooking. 

Bearing all the above in mind, the following tables may 
serve as a general guide for beginners. When it is possible 
to do so, TEST. 


7 


/ 


TIME TABLE. 


Boiling 

Meats (4 to 5 lbs.)—2 to 5 hours. 

(Tough meats should he kept 
below boiling, 180° F.) 

Fish (2 to 5 lbs.)—30 to 45 min¬ 
utes. 

Ham (12 to 14 lbs.)—4 to 5 
hours. 

Corned Meat (6 to 8 lbs.)—4 to 6 
hours. 


Potatoes, 

utes. 

white— 

-20 

to 

30 

min- 

Potatoes, 

utes. 

sweet— 

-15 

to 

25 

min- 


Peas, green—20 to 60 minutes. 
Beans, string—*4 to 1 hour. 
Beets, young—45 minutes. 

Beets, old—3 or 4 hours. 

Onions—40 to 60 minutes. 
Cauliflower—20 to 25 minutes. 
Cabbage, cut up—20 to 25 min¬ 
utes. 

Turnips, parsnips—30 to 45 min¬ 
utes. 

Carrots—1 hour ; less if young. 
Green corn—8 to 15 minutes. 
Spinach—15 to 20 minutes. 

Squash—20 to 30 minutes. 
Asparagus—20 to 30 minutes. 
Diced Vegetables—10 to 20 min¬ 
utes. 


Baking 

Beef rib (medium, 4 lbs.)—1 hour, 
15 min. 

Beef rib (medium, 8 lbs.)—2 hours, 
15 min. 

Leg of lamb—1 hour, 30 minutes. 

Pork (rib)—3 to 4 hours. 

Veal (leg)—3 to 4 hours. 

Chicken (3 to 4 lbs.)—1 to 1% 
hours. 

Turkey (8 to 10 lbs.)—2 to 3 
hours. 

Fish (3 to 4 lbs.)—45 to 60 min¬ 
utes. 

Braised beef—4 to 5 hours. 

Bread, white—45 to 60 min. de¬ 
pending on shape of loaf. 

Bread, Graham—35 to 45 min¬ 
utes. 

Quick Doughs—8 to 15 minutes. 

Cookies—8 to 10 minutes. 

Cake; thin—15 to 30 minutes. 

Cake, loaf—40 to 60 minutes. 

Pudding, Indian, etc.—3 hours or 
more. 

Bread Pudding—20 to 45 min., 
depending on shape and num¬ 
ber of eggs. 

Pies—30 to 45 minutes. 

Scalloped Dishes—15 to 20 min. 

Baked Beans—12 hours or longer. 


OVEN TEMPERATURES. 



Enter at 

Keep at 

Roast Meats . 

480° F. 

350° F. 

Fish . 

425° F. 

350° F. 

Bread . 

440° F. 

400° F. 

Popovers ... . 

480° F. 

450° F. 

Cookies, Puff Paste . 

480° F. 

450° F. 

Quick Doughs . 

480° F. 

480° F. 

Ginger Bread and Molasses Mixture 

380° F. 

380° F. 

Plain Cake . 

380° F. 

380° F. 

Sponge Cake . 

350° F. 

340° F. 

Baked Custard . 

350° F. 

Higher in water 


These temperatures are for gas ovens, with thermometer through 
the top. An oven door ‘ ‘thermostat’ ’ should register from 50° to 
70° less. Few of these are accurate in their readings, but after being 
tested a few times they are useful in obtaining desired temperatures 
thereafter. 


8 











PROCESSES 

Iii addition to the methods or processes of applying heat, 
there are a few fundamental processes in cooking, i. e., 
thickening, leavening, shortening and flavoring. 

THICKENING AGENTS. 

The common thickening agents are flour, corn starch, eggs, 
gelatin, sea moss, junket for milk, and pectin of unripe 
fruits for jellies and freezing. 

One level tablespoon of flour will thicken one cup of 
liquid for soups. 

Two level tablespoons of flour will thicken one cup of 
drippings or other liquid for gravies and sauces. 

Five level tablespoons of browned flour will thicken one 
cup of liquid for gravy. 

The thickening power of corn starch is about twice that 
of flour. 

Four level tablespoons of corn starch will stiffen about 
one pint of liquid, as in corn starch pudding. 

One level tablespoon of granulated gelatin will stiffen 
about one pint of liquid, if cooled on ice. 

Two good sized eggs to one pint of milk make a custard— 
one egg to a cup for soft custard or baked cup custard: 
three eggs to a pint of milk for a large mould custard. 

LEAVENING AGENTS. 

Doughs are made light or porous in the following ways: 

(a) By the production (and expansion by heat) of car¬ 

bon dioxid gas from the baking soda in baking 
powder or baking soda, combined with some acid 
substance. 

(b) From carbon dioxid gas produced by the growth 

of yeast—a plant. 

(c) From the expansion of entangled air, incorporated 

in the dough by means of beaten eggs, especially 
the white, and by the beating batters, and by 
folding thick doughs. 

(d) From the expansion of water to steam. 

9 


Two level teaspoons of baking powder are equivalent to 
one-half teaspoon of baking soda combined with one and 
one-fourth (i. e., slightly rounded) teaspoon of cream of tar¬ 
tar; or one cup of thick sour milk, or one cup of molasses, 
in place of the cream of tartar. 

Two cups of flour made into a soft dough requires two to 
four level teaspoons of baking powder. 

Batters and muffin mixtures require somewhat more bak¬ 
ing powder to the flour than soft doughs. 

One teaspoon less of baking powder may be used for each 
egg added. 

The yeast plant grows best at 75° to 90° F. It changes 
sugar into alcohol and carbon dioxid gas. Flour contains 
a small proportion of sugar and during bread making some 
of the starch is changed into sugar, but the yeast begins to 
act more quickly if a little sugar or glucose is added at first. 
Salt and fats hinder the growth of the yeast. Low temper¬ 
atures stop the growth almost completely; high temperatures 
kill the plant. 

When eggs are used as leavening agents, the whites are 
beaten separately, as they will hold much more air than the 
yolks, and folded into the mixture the last thing, breaking 
as few air cells as possible. 

When air is depended on for leavening agent, all mate¬ 
rials are kept as cold as possible. Cold air expands more 
on heating than warm air. In pastry making, heat also 
melts the fat, so that the dough cannot be handled. 

SHORTENING. 

Fats are added to doughs to make the product brittle— 
friable—“short,” and to enrich the mixture. The fat coun¬ 
teracts the adhesive properties of the gluten and starch 
in flour. 

Pastry flours contain less gluten than bread flours and 
so require less shortening. 

Butter and oleomargarine contain about one-eighth water 
and salt, and thus have less shortening powers than lard, 
drippings, cottolene, and the like, which contain no water. 

Two cups of flour (eight ounces) made into puff paste 
requires eight ounces (one cup) of shortening. 

10 ’ 


Two cups of flour in ordinary pie crust requires four 
ounces (one-half cup) of shortening. 

Two cups of flour in cookies requires four ounces (one- 
half cup) of shortening, or less. 

Two cups of flour in cake requires about three ounces of 
shortening. 

Two cups of flour in short cake requires two ounces (one- 
fourth cup) of shortening, or more. 

Two cups of flour in tea biscuits requires one-half to one 
ounce (one to two tablespoons) or more of shortening. 

In yeast doughs less shortening is used—from one-half 
to an ounce to two cups of flour. The tenacity of the gluten 
is required to hold the carbon dioxid gas slowly formed by 
the yeast, hence too much shortening prevents proper rising. 

Shortening for batters may be melted and mixed in, but in 
doughs which are to be rolled—pastry, cookies, short-cake, 
biscuit, etc.—the fat should be cold and hard and cut into 
the flour with a knife, or rubbed in with the tips of the 
fingers. 


FLAVORING. 

The flavoring materials most commonly used are salt, 
sugar, spices and extracts. The fine art of cookery consists 
of developing the full natural flavor of the foods themselves 
and in combining them in pleasing ways. 

The amount of salt to be used depends, in general, on the 
total volume of the food. When food tastes salty, too much 
has been used. A safe proportion is one teaspoon salt to 
one quart of liquid in soups, cereals, sauces, or to one quart 
of flour in doughs. When the flavors are delicate, some¬ 
what less salt is used, and with strong flavors, somewhat 
more. Cakes in which much salt butter is used do not need 
more salt. 

The quantity of sugar to be used depends on the taste 
desired. Foods served frozen need more sweetening than 
when at ordinary temperatures. On the other hand, foods 
that are served warm taste somewhat sweeter than when at 
ordinary temperature. 


11 


RECIPES 

The following recipes were furnished by Miss Anna Barrows, 
teacher of cookery, Columbia University, author, of Principles of 
Cookery, or adapted by the editor from the Home Science Cook 
Book * to which the reader is referred for a full collection of recipes. 

WATER: EXTRACTING FLAVOR. 

Tea. 

Heat an earthenware teapot with hot water. Empty it 
and put in one teaspoon of tea for each measuring cup of 
fresh boiling water. Let it stand in a warm place two or 
three minutes. Strain and serve at once. If the tea boils or 
stands too long with the leaves it is unfit to drink. 

Coffee. 

i* 

Use one-fourth cup of coffee for one pint of water. 
Place fine ground coffee in strainer in the coffee pot; add 
actually boiling water slowly, a spoonful or two at a time. 
Cover between additions Pour through a second time if 
desired stronger. 

Or: Mix one-fourth cup coffee and one teaspoon beaten 
egg with a little cold water, add the remainder of one pint 
of water boiling hot. Let it boil up, pour from the spout 
and turn back into the pot and leave for ten minutes where 
it will keep hot but not boil. 

Stock. 

Stock is the basis for all soups, except milk or cream 
soups, to which it is sometimes added. From a pint to a 
quart of cold salted water is used to each pound of meat 
and bone, both of which should be in small pieces. Let 
stand one hour, heat slowly and simmer gently for four 
hours or more, strain and cool quickly. Remove the hard¬ 
ened fat before using. About a cup of mixed vegetables— 
carrot, onion, parsley, celery, etc.—may be added during 
the last hour. Mixed herbs and spices, as bay-leaf, blade of 
mace, two or three cloves and pepper corns, may be tied 
in cheese cloth and removed from the liquor when sufficient 
flavor has been extracted. 

*1101116 Science Cook Book, by Anna Barrows and Mary .T. Lincoln, 2S1 pages; 
published by Whitcomb and Barrows, Boston. Price, from the School, $1.00 post¬ 
paid. 

12 


Bouillon —usually made from beef with little bone and 
no vegetables. Brown Stock— some of the meat and a part 
of the vegetables browned in hot fat or marrow. White 
Stock —made from chicken, veal, or fish; no flavoring 
which gives color added. Macaroni, Vermicelli, NoodLe, 
Rice, Barley Soup and the like—cook about one-fourth 
cup of dry material until tender and add a quart of hot 
stock, or use cooked left-overs. Julienne Soup— one-half 
cup mixed cooked vegetables cut in cubes, strips or fancy 
shapes, to one quart of stock. 

RESTORING WATER. 

Dried Fruits and Vegetables. 

Pick over, cover with cold water, leave for half an hour, 
then wash thoroughly, inspecting each portion and drain. 
Again cover with cold water and soak 12 to 24 hours, and 
then cook slowly until tender. Add sugar if desired for sauce 
when nearly done, or use like fresh fruit for pies, short¬ 
cake, etc. 

Prunes, apricots, peaches, apples, pears and vegetables 
are treated in this way. 

THICKENING. 

Sauces. 

Methods of mixing: ( 1 ) Melt butter (or other fat) in 
saucepan, stir in dry flour, cook and stir until frothy all 
over, then add liquid slowly, hot or cold, while stirring; 
cook again until thick, stirring until smooth. 

( 2 ) Rub butter and flour together and stir into the warm 
liquid in a double boiler, then cook and stir until thick and 
smooth. 

( 3 ) When cream or less butter is used, rub the flour 
smoothly with a little cold liquid and stir into the remain¬ 
der, which should be hot, and cook in double boiler until 
smooth. Then add butter and seasoning. 

Thin Sauce: One level tablespoon fat, one tablespoon 
flour and one cup liquid, one-fourth teaspoon salt, few grains 
pepper (white). 

Suitable for creamed potatoes, macaroni, toast, etc. 

13 


Medium Sauce: Two tablespoons fat, two tablespoons 
flour and one cup of liquid. Seasoning. 

For general use with fish and vegetables. 

Thick Sauce: Two to four tablespoons of fat and three 
or four of flour for each cup of liquid, either milk or milk 
and stock. 

This is the basis of souffles and croquettes. 

White Sauce may be varied by different flavors and gar¬ 
nishes, such as capers, celery, mushrooms, oysters, lobsters, 
etc., etc. 

Tomato for the liquid in sauce may be seasoned with 
onion, herbs and spices, by cooking them with it for a short 
time before straining. 

Spanish Sauce is tomato sauce with the addition of 
onion and peppers. 

Dutch or Hollandaise Sauce: To one cup white or 
milk sauce add one or two beaten egg yolks and cook in 
double boiler like custard. Flavor with one tablespoon lemon 
juice. 

Brown Sauce for Roast or Pan Broiled Meats: After 
placing the meat on the platter drain out any fat in the pan 
and put some water to soak off the browned juice and flour. 

For each cup of gravy put two tablespoons of the fat in 
a saucepan and brown two tablespoons of flour in it; then 
add one cup of the water from the pan. Cook like white 
sauce. .Season as desired with salt and pepper. 

Or, Melt and brown two tablespoons of butter in a sauce¬ 
pan ; add two or three tablespoons of flour and continue 
the browning. When coffee color, add one cup water or 
stock or milk. 

Welsh Rarebit.* 

Fleat one-half cup of cream in the blazier of a chafing dish 
or in a skillet, add one tablespoon of butter creamed with one 
teaspoon of corn-starch, one-fourth teaspoon of salt, and a 
few grains of cayenne. When thick, set over the hot water 
or heat very slowly and add one-half pound of soft mild 
cheese cut up fine and one-half teaspoon of mushroom ket- 

*From Home Science Cook Book. 


14 


chup or Worcestershire sauce or one-fourth teaspoon of 
mustard. Stir until the cheese is melted and pour over crack¬ 
ers or thin toast. 

Cream Soups. 

Cook the vegetable till soft and rub through a strainer, 
using all or a part of the water in which the vegetable is 
cooked, except with potatoes. Combine with an equal quan¬ 
tity of white sauce or white stock or mixture of the two. 
Season. If too thick, add hot milk. Beaten egg may be 
added just before serving if too thin. 

Asparagus, Carrots, Cauliflower, Celery, Corn, Cucum¬ 
bers, Lettuce, Mushrooms, Onions, Spinach, Summer 
Squash, Turnips, Water Cress. 

Cream of Peas. Beans, Lentil, Potato and other thick 
soups have half quantity or less of white sauce added to 
keep the materials from settling. 

Cream of Chicken, Fish, etc., made of stock from bone, 
skin and other inedible portions combined with about equal 
quantities of hot white sauce seasoned in various ways. 

Corn Starch Blanc Mange. 

Blend two tablespoons cornstarch with an equal bulk of 
milk, heat remainder of one cup milk in double boiler. Stir 
the hot milk into the moistened starch, return to double 
boiler, stir on stove till thick, put over water, cover and 
cook twenty to thirty minutes or longer. Add two table¬ 
spoons sugar, a bit of salt, flavor and put in moulds. 

Variations : For liquid use part thin cream and part 
strong coffee, or all fruit juice. 

Put layers of raw or cooked fruit alternately with the 
blanc mange in the moulds. 

Blend two tablespoons of cocoa with the sugar before it 
is added to the cornstarch mixture. 

Irish Moss Blanc Mange.* 

Soak one-half cup of Irish moss in cold water, pick over, 
wash and cook with one quart of milk in double boiler for 
about half an hour. Strain, add a teaspoon of vanilla or 


*From Home Science Cook Book. 


15 


other flavor and one-fourth teaspoon of salt. Put in moulds. 
Or, cook moss in one pint of water, strain and add one pint 
of scalded thin cream. 

Use of Gelatine. 

One level tablespoon granulated gelatine will stiffen about 
one pint liquid. Different makes of sheet, shredded, granu¬ 
lated and powdered gelatine may be used interchangeably 
by weight. A larger proportion of gelatine is required for 
large moulds than for small. A little salt improves most 
gelatine combinations. 

Soak gelatine in cold water until soft, dissolve by adding 
boiling liquid, sweeten and flavor with coffee, lemon, or 
other fruit juices and pulp. Keep the proportions of gelatine 
and total liquid right. A little more gelatine is required in 
hot weather, unless ice is used. 

Such jellies may be served with whipped cream or boiled 
custard. Every package of gelatine is accompanied with 
directions for its use. 

Fruit Pudding. 

Make a jelly flavored with fruit juice, slightly increasing 
the proportion of gelatine. As it begins to stiffen, combine 
nearly an equal amount of fruit with it. With each half 
cup of jelly may be used one date, one-half fig, two or three 
almonds, one-fourth orange, one-fourth banana, etc. 

Snow Pudding or Fruit Sponge. 

Beat one egg stiff and add one cup half stiffened jelly 
gradually. Or, beat the jelly till frothing and blend the 
stiff egg with-that. Mould and chill. Serve with soft cus¬ 
tard sa^tce made off the egg v yolks. v 

Bavarian Cream. 

Stiffen a soft custard, or fruit juice, or combination of 
the two, with gelatine. As it begins to stiffen, fold in stiff 
whipped cream. 

Baked Custards. 

Scald one pint milk. Beat two eggs till smooth, add 
one-fourth cup sugar, a bit of salt, and blend with the hot 
milk. Strain into buttered molds, set in a pan of hot water 

16 


and bake until firm. Put a thin knife blade in center of 
custard and if done no milk will adhere to the blade as it 
is removed. 

The same proportions may be used for custard pies, or 
may be combined with cooked rice for a pudding. 

Soft Custard. 

Use the same proportions as for baked custards, or three 
egg yolks in place of two whole eggs. Pour hot milk over 
the beaten eggs, stirring constantly. Sugar may be added 
before or after cooking the custard. 

Return milk and egg to the double boiler and cook, 
stirring all the time until the custard thickens and coats the 
spoon, three minutes or longer. If cooked too long the 
custard will curdle. Cool quickly. Flavor before serving. 

Egg Timbals. 

Use only one-fourth to one-half cup liquid, milk or stock, 
for each egg. Flavor with salt, pepper, etc. Cook like 
custards, turn from mold and serve hot with tomato sauce. 

Thickened Custards. 

Filling for Cream Pufifs, Layer Cake, Sauces, Ices, etc. 

Make a smooth paste with one-fourth cup flour and a 
little milk and scald the remainder of one pint of milk. 
When it is hot, blend carefully with the flour and cook in 
a double boiler twenty minutes or more. Then combine 
with the beaten yolks of two or three eggs and stir steadily 
while cooking three to five minutes longer. Take from the 
fire and sweeten and flavor according to its use. For 
filling for a layer cake one-fourth cup sugar may serve, 
while for cream pufifs one-half cup or more will be needed. 

The same foundation may be combined with an equal 
quantity of cream or of fruit juice, or of each, made very 
sweet and frozen as ice cream. 

Frozen Desserts—General Directions. 

All mixtures must be sweeter and more highly flavored 
than if served without freezing. Cool thoroughly before 
packing in ice and salt. Use three measures fine cracked 
ice to one measure of salt. 


17 


I 


Lemon Ice. 

Mix in proportion of the juice of one lemon, one-fourth 
cup of sugar and one cup of water. Or, make a quantity 
of syrup, 4 measures of sugar to 2 of water, and use 4 
measures of syrup to 1 of fruit juice. Strain into a tin can 
or straight glass jar with a close cover. Pack this in a 
pail or pan with ice (or snow), and salt. Turn the can 
around and occasionally scrape down the ice which forms 
inside. Use other fruit juices in the same way—orange, 
pineapple, raspberry—to which lemon juice is usually added, 
grape juice or acid jelly. 

Pineapple Sherbet.* 

One can of grated pineapple, one cup of sugar, juice of 
two lemons, one tablespoon of powdered gelatine, one quart 
of water or milk. 

Ice Cream. 

Scald thin cream in double boiler, dissolve sugar in 
the proportion of one cup to a quart, add flavoring when 
cool—extract, one tablespoon to a quart. This is “Phila¬ 
delphia” ice cream. Thickened custard made very sweet 
and highly flavored is often called “New York” ice cream. 

Mousse or Parfait. 

Mix together one cup thick cream, two tablespoons pow¬ 
dered sugar and flavoring. Whip cream with egg beater, 
skimming off froth as it rises and draining on a sieve. 
Return liquid to bowl and whip until no more froth will 
rise. Turn drained froth into a mould; cover, and bind the 
lid with a strip of muslin dipped into melted fat. Bury in 
ice and salt for three to four hours before serving. 

Junket. 

The active principle in junket is rennin or “rennet,” which 
is extracted from the lining of calf’s stomach. This will 
coagulate or thicken warm milk but nothing else. Its prop¬ 
erties are destroyed at the boiling temperature and it has 
no action in the cold. Heat two cups of milk to body tem¬ 
perature, 99 degrees, powder junket tablet and dissolve in 
a little water, add one-third cup of sugar dissolved in one- 

"From Home Scieuce Cook Book. 


18 


third cup of warm water and flavoring extract. Pour into 
serving dishes and keep warm until set. Cool. 

Caramel syrup or maple syrup may be used in place of 
sugar. Chocolate may be added or beaten egg yolks with 
beaten whites on top. 

Jellies. 

Pectin is the gelatinizing agent in jellies and jams. It is 
a substance similar to starch and is found in most fruits 
and some vegetables. It is most abundant when fruit is just 
ripe or nearly so. The making of good jelly depends on 
haying the correct proportion of fruit juice, sugar, and 
acid and on boiling. The density of the mixture should 
be between 24 degrees and 30 degrees as measured by the 
syrup gage at the boiling temperature, and the boiling 
point 217 degrees F. or 103 degrees C. Long boiling alters 
the gelatinizing properties of pectin. Too great a propor¬ 
tion of sugar and violent boiling cause the sugar to crys¬ 
tallize in the jelly. 

Pick over and clean, or pare, core and cut up large fruits, 
heat with or without water and cook until very soft. Juicy 
fruits like currants and grapes need no added water, while 
fruits like apples should be barely covered with water. 
Strain the juice from the pulp through cheese-cloth or 
flannel. To the strained juice granulated sugar is added 
usually in the proportion of pint to pint, but good jelly may 
be made with half the volume of sugar to juice. The pro¬ 
portion depends on the acid and sugar in the fruit. Heat 
slowly to dissolve sugar, and boil gently until proper density 
is obtained, skimming froth that rises. If no syrup gauge 
is used, test by dropping a little on a cold plate to see if 
the jellying point is reached. P0111; into sterilized glasses 
and when set cover with melted paraffine. 

The pulp may be squeezed in the straining bag to get a 
marmalade or even a second quality jelly: or, better, heat 
pulp again with a small amount of water and strain without 
pressure. This process may be repeated. Boil down some¬ 
what and add sugar and finish as before. Jelly may be made 
from parings and cores. 

As the presence of acid is essential to make the materials 
jelly,lemon or currant juice is usually added to sweet flavored 

19 


fruits. (Summary of the result of experiments made by Dr. 
Goldthwaite at University of Illinois and Miss White at 
University of Chicago). 

Soft Cooked Eggs. 

Place eggs in one cup of boiling water to each egg in a 
saucepan, cover and remove from the fire. 

From five to ten minutes will be required according to 
the firmness desired. 

Or, put one egg in one cup of cold water and bring slowly 
to the boiling point. Then remove the egg. 

Hard Cooked Eggs. 

Keep eggs in water just below the boiling point for thirty 
minutes. The yolks should be dry enough to mash easily. 
Such eggs are suitable for salads—may be warmed in any 
well flavored sauce, may be stuffed by blending the yolks 
with chopped meat or nuts or seasoning of any kind. 

THICKENING AND LEAVENING. 

Omelets. 

There are but two types of omelet to which special names 
are given from the garnish added. 

French Omelet. 

Beat an egg slightly. Add one tablespoon water or milk, 
season with salt and a dash of pepper. Turn into a hot 
buttered frying pan, which must be perfectly clean and 
smooth. Lift cooked portions with a fork. Shake the pan 
to prevent adhesion. When all is firm, fold and serve at' 
once. 

Puffy Omelet. 

Separate white and yolk of one egg. Beat white stiff, 
add •yolk and blend together. Add salt, pepper and one 
tablespoon of water or milk. Turn into buttered pan and 
place where it will cook slowly and evenly. When firm, 
fold and serve. 

Two tablespoons of white sauce or bread softened in 
milk may be used instead of one of milk or water. Chopped 
parsley, or other vegetable, any nice bits of meat or fish, 
cheese, jelly, etc., may be folded into the omelet just before 
serving. 


20 


Meringues or Kisses. 

Be a t egg whites with a speck of cream of tartar. When 
stiff fold in one-fourth cup powdered sugar for each white. 
Flavor slightly, drop on ungreased paper, and bake slowly 
until dry, thirty minutes or more. 

For soft meringues on puddings, use half as much sugar. 

Fruit Souffles. 

For each stiffly beaten egg white fold in one-fourth cup 
thick, sweetened fruit pulp, or marmalade, or jam. Partly 
fill buttered molds, and bake like custards, until firm. 

Serve with soft custard as a sauce. 

Sponge Cakes. 

Equal measures of eggs, sugar and flour, or the weight 
of the eggs in sugar, and half of the weight of the eggs in 
flour. This also applies to the use of egg whites only as 
in angel cakes. 

In other words, two large or three small eggs rightly 
blended with one-half cup each of sugar and flour and 
carefully flavored and baked slowly will produce such a 
cake as that shown on page 65. 

The yolks of the eggs should be beaten until thicker and 
lighter colored than when beginning the process. To them 
add the sugar, one or two teaspoons of lemon juice and a 
bit of grated rind. Over the whites of the eggs sprinkle 
a bit of salt and beat until stiff. Fold them into the yolks 
and gradually sift the half cup of flour over, blending care¬ 
fully without stirring. Put into the pans and bake in a 
gentle heat for twenty minutes, if in small cakes; twice as 
long if in one mass. 

Cream Puffs. 

I11 a saucepan heat one-half cup water with two ounces 
of butter or less. When boiling hot mix in one-half cup 
of flour and continue to stir while it cooks into a smooth 
mass. Cool till it will not cook eggs and mix in one egg 
and a second and beat the whole vigorously with the spoon. 
Shape on greased pan some distance from each other in 
six to twelve mounds and bake about thirty minutes ac¬ 
cording to the size. They should be light and dry when 
taken from the pan, otherwise they will shrink and be 
heavy. 


21 


QUICK DOUGHS—GENERAL PROPORTIONS. 










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Pastry 
















































LEAVENING AND SHORTENING. 

Biscuit. 5 " 

Two cups sifted flour, three teaspoons of baking powder, 
one-half teaspoon of salt; sift together, rub in one table¬ 
spoon of shortening—butter, oleo, lard or drippings. Mix 
as soft as can be handled with about two-thirds cup of milk 
or water. Turn onto a floured board, roll gently to three 
cpiarters inch thick, cut and bake. Pastry flour makes more 
delicate biscuit than bread flour. 

Dumplings for Stews: Omit shortening, add milk until 
dough may be dropped from the spoon into boiling stew. 
Cover and cook rapidly io minutes. 

Shortcake: Rub in one-fourth cup of butter in biscuit 
mixture. Cut like biscuit for individual shortcakes or use 
a square pan and divide with knife dipped in melted butter 
so that portions may separate readily after baking. 

Use shortcake mixture for covering to meat pies, apple 
dumplings, etc. 

Muffins.* 

Sift together two cups of sifted flour, two teaspoons of 
baking powder, one-half teaspoon of salt, and one-half 
tablespoon of sugar, add one tablespoon of melted shorten¬ 
ing, one beaten egg and one cup of milk. Mix thoroughly 
and bake in quick oven. 

Blueberry Muffins : Use a little less milk in muffin 
mixture and add one cup of blueberries and a little more 
sugar. - Chopped apples or other fruit may be used in same 
way. 

Tea Muffins: Use one-fourth cup each of sugar and 
shortening and two or three eggs in the muffin mixture. 

Graham Drop Cakes.* 

Sift together one and one-half cups of graham meal, 
one-half teaspoon each of salt and soda, one-fourth cup of 
brown sugar. Mix into a stiff batter with one scant cup 
of sour milk. Drop from spoon on buttered pan, or into 
gem pans and bake in a quick oven 15 minutes. 

♦From Home Science Cook Book. 


23 


Cereal Gems.* 

Use even quantities of flour and softened cooked break¬ 
fast food, one teaspoon of baking powder to a cup of ma¬ 
terial, add sufficient milk to make a batter which will drop 
from the spoon. Mix thoroughly and bake in hot buttered 
gem pans. 

Boston Brown Bread. 

Sift together one cup of cornmeal, one cup of rye meal, 
or entire wheat flour, one teaspoon of soda, one-half tea¬ 
spoon salt. Mix with one-half cup molasses and one cup 
sour milk. If not soft enough to smooth out in the bowl, 
add a little water. Put in greased tins with tight cover 
and steam three hours or more. 

Corn Cake.* 

Sift together three-quarter cups each of cornmeal and 
flour, one-half teaspoon each of salt and soda, one table¬ 
spoon of sugar. Mix with one beaten egg and one cup of 
thick sour milk or cream. Bake in muffin pans or single 
pan, twenty to thirty minutes, according to thickness. 

The cornmeal may be scaided with an equal volume of 
boiling water, left to cool, or over night, and more shorten¬ 
ing, two eggs and a little sugar may be added. 

Griddle Cakes.* 

» • 
Into one pint of sifted flour mix one-half teaspoon of 
salt, three teaspoons of baking powder and one teaspoon 
of sugar. Beat two eggs until very light, turn into one cup 
of milk without stirring, add the mixture to the flour with 
two tablespoonsful of melted butter; beat well, and add 
more milk to make a batter about like thick cream. Beat 
vigorously, especially before each frying. 

Fry on hot griddle, grease with rind of pork or ham. 
Drop batter from end of the spoon, making circular cakes. 
Turn when full of bubbles. 

Waffles. 

Are cooked on a waflle iron, using the griddle cake mix¬ 
ture. 


24 


Plain Cake (“Lightning” Cake). 

Place the flour sifter in the mixing bowl and put in 
it one and one-half cups of flour, three-fourths cup of fine 
granulated sugar, two level teaspoons of baking powder, 
one-half teaspoon of salt. Sift into the bowl. 

In the measuring cup, melt one-fourth cup of butter (or 
oleo), break in two eggs, fill up the cup with milk. Add 
one-half teaspoon flavoring extract or saltspoon of spice. 
Mix with the dry ingredients and beat well two or three 
minutes. Bake in sheet or greased muffin tins in quick 
oven. 

Variations: Add two tablespoons of cocoa, or an ounce 
of melted chocolate. Use one cup caramel or maple syrup 
in place of sugar. Leave out part of the sugar for Cottage 
Pudding. 

Cookies.* 

Rub one-half cup of butter until creamy, gradually add 
one cup of sugar, then put in one egg and beat together 
thoroughly. Next add, alternately, one-half cup of milk 
or water and one pint of flour, in which two teaspoons of 
baking powder have been sifted. Use enough more flour 
to make a soft dough, from one to two cupfuls, according 
to the nature of the flour, roll out thin, cut with a cookie 
cutter or in fancy shapes, and bake in a quick oven. 

Variations: Before all the flour is added, divide into 
four portions; to one add one teaspoon of lemon extract, 
to another one-half cup of desiccated cocoanut; one-half 
ounce of chocolate melted, or a teaspoon of cocoa, sifted in 
with a little flour; to the fourth, one teaspoon of mixed 
spice and one-half cup of chopped raisins, etc. Or flavor 
the portions with ginger, almond with chopped almonds on 
top, or with dates, figs, nuts. Or use less flour and drop 
from a spoon for a soft thick cake. 

Gingerbread.* 

Sift together two cups of flour, one-half teaspoon each 
of salt and soda and one teaspoon of ginger. Mix with one 
cup of molasses and two tablespoons of fat softened in one- 
half cup of hot water. Bake twenty minutes or more in a 
moderate oven. 


25 


Doughnuts.* 

Sift together four cups of flour, one teaspoon of salt, 
three teaspoons of baking powder, one-half teaspoon of 
mixed spice and one cup of sugar. Mix with one egg and 
one cup of milk. 

Sour milk and soda may be used in place of baking pow¬ 
der. For richer doughnuts, two eggs and one tablespoon of 
butter may be used. 

Plain Pastry.* 

Sift two cups of flour with one-half teaspoon of salt and 
cut in with a knife, one-fourth cup or two ounces of short¬ 
ening. Mix with about one-half cup of ice water into a 
stiff dough. Roll out and spread with one ounce of butter, 
fold and add a second ounce of butter in the same way, 
making one-half cup of shortening in all. For upper crusts 
more shortening may be rolled in if desired. Keep every¬ 
thing as cool as possible. The lightness of the pastry de¬ 
pends on the amount and coolness of the air enclosed and 
the flakiness on the, number of layers of fat and dough pro¬ 
duced bv folding and rolling. 


YEAST DOUGHS—GENERAL PROPORTIONS. 



Sugar 

Short¬ 

ening 

Liquid 

Yeast 

Cake 

Flour 

Eggs 

Bread. 

i tsp. 

]/l oz. 4 - 

1 cup 

J4 to 1 

3 cups 

• • • • 

Muffins. . . . 

i tbs. 

R2 oz. 

1 cup 

>4 to I 

2 cups 

1 + 

Rolls. 

i tbs. 

I oz. 

1 cup 

A to i 

3 cups 

• • • 

Fancy Rolls. 

2 tbs. 

2 OZ. 

1 cup 

M to 1 

3 cups + 

1 + 

Buns. 

^ cup 

2 OZ. 

1 cup 

34 to 1 

3 cups 4 - 

• • • • 

Coffee Cake 

M cup 

2 OZ. 

cup 

34 to 1 

2 cups 

2 + 


26 




























Bread—For Each Loaf—Short Process.* 

One cup of scalded milk, or half milk and half water, 
one-half teaspoon each of salt and sugar, from one-fourth 
to one whole cake of yeast according to time, softened in 
lukewarm water, and aliout three cups of bread flour. Mix 
thoroughly and knead until the dough is smooth and springy. 
The dough should be warm. Let rise till double, shape, 
put in pan, rise again and bake. If preferred, shape into 
a dozen to two dozen rolls. 

Entire Wheat Bread. 

Scald one cup of milk; in it melt one teaspoon of butter 
and half a teaspoon each of sugar and salt. When luke¬ 
warm, add half a cake of compressed yeast, softened in 
one-fourth cup of warm water. Stir in between two and 
three cups of flour to make a dough stiff enough to hold 
its shape. Mix thoroughly with a knife, but do not knead 
it until after it has risen to double its bulk, then shape into 
small loaves, let rise until double in size, bake in hot oven 
about half an hour. 

One-fourth cup of molasses may be used in place of the 
sugar if preferred. 

Rolls—Long Process.* 

In a bowl put one tablespoon of butter or lard, one table¬ 
spoon of sugar, one teaspoon of salt, and one pint of scald¬ 
ing hot milk. When cool, add one-quarter yeast cake 
softened in a little water, and three cups of flour. In the 
morning, or when light, add to this sponge about three cups 
more of flour, or enough to knead. Let rise till double in 
bulk, then shape, put in pans, rise again, and bake. 

Muffins : Add two or three eggs to the sponge, but no 
more flour. Bake in muffin pans. 

Coffee Cake.* 

Work into one pint of light dough, two-thirds cup of 
white sugar, one egg, and two ounces of melted butter. 
Mix thoroughly to a creamy, smooth batter by beating. 


♦From Home Science Cook Book. 


27 


Pour into shallow pan and let rise again. Sift sugar and 
cinnamon over the top and bake in a quick oven. Serve 
warm. 


Use of Stale Bread. 

Bread Cases. 

Cut slices of bread two inches thick and three inches 
long. Remove part of crumbs from the center, leaving a 
hollow space. Spread with butter and brown in the oven. 

Croutons. 

Cut stale bread into slices about one-third inch thick and 
then in cubes. Bake in moderate oven until golden brown. 

Dry Crumbs. 

Crusts remaining from croutons, etc., should be dried 
in the oven, rolled and sifted, the fine ones used for cro¬ 
quettes, etc., the coarser for stuffing or escalloped dishes. 
Cracker crumbs may be used in the same way. 

Buttered Crumbs. 

Melt butter and stir in crumbs till the butter is evenly 
distributed. 

One ounce of butter for one cup of crumbs is a fair pro¬ 
portion. Buttered crumbs seasoned and moistened are used 
for stuffing peppers, tomatoes, fish, poultry, etc. 

Filling for Fish or Fowl. 

One cup of crumbs will serve for a small fish or chicken, 
while a large fowl or turkey will require two or three. 
With each cup of crumbs blend one ounce or more of butter 
or chopped fat salt pork, one teaspoon parsley or mixed 
herbs, one-half teaspoon salt and a little pepper. Moisten 
with milk, water or stock. For fish season also with lemon 
and onion juice. 

Mashed potato or chestnuts may be used instead of 
crumbs. 


28 


Fat—To Try Out and Clarify. 

Cut the fat—beef suet or flank fat—in small pieces, re¬ 
moving skin and bits of lean meat. Cover with cold salted 
water and leave in a cold place for several hours. Drain 
off the water, and if possible soak again, and drain. Cook 
slowly in moderate oven or in upper part of the double 
boiler till the fat has melted and the scraps are crisp, but 
not brown. Strain and cool. Slices of raw potato or pieces 
of charcoal cooked in the fat before straining will absorb 
any impurities. 

Beef, pork and chicken fat may be combined. Surplus fat 
from roast beef, corned beef, etc., may be added. 

Such fat may be used for shortening muffins, ginger¬ 
bread, etc., for greasing pans, for some sauces and soups, 
or for deep frying. Mutton fat may be prepared to add to 
fry fat. 

Fat from bacon, ham or sausages should be reserved for 
hashes or warming over potatoes. 

MEATS. 

Broiled Meats, Chops, Steaks. 

The meat should be cut in convenient pieces, and some 
of the bone, gristle and fat removed. Sections one inch 
thick will be more juicy than thinner ones. Wipe the meat 
with a damp cloth, grease the broiler or pan with a piece of 
the fat, or brush melted fat over the meat. Place the meat 
where intense heat will reach it at first, under the gas flame, 
or in a hot pan on top of the stove, or over hot coals. Turn 
often at first, every half minute if directly over the coals, 
until well seared and browned on both sides, then move it 
farther away from the fire so the heat may penetrate to 
the center without burning the outside. 

As the meat is seared on the surface the juices are driven 
towards the center, and expanding with the heat tend to 
make the surface of the meat puff outward. This is very 
apparent between the wires of a double broiler and probably 
is the best indication that the meat is cooked. 

Steaks one inch thick should cook in five or six minutes 
to be rare, eight or ten minutes to be well done, the time 

29 


varying according to the method of cooking and intensity 
of heat. Mutton chops may be served rare, lamb usually 
well done, veal and pork always must be thoroughly cooked. 

Broiled meats should be served at once on a hot dish 
and with slight seasoning beside their own juices. If kept 
hot the cooking is continued too far. 

Fish and chicken may be partially broiled and then fin¬ 
ished in the oven. Apply the direct heat mainly to the cut 
inside surface, as the skin burns easily. 

Roast Meats. 

Trim, wipe, score the fat portion and rub salt into that, 
place on rack in pan, sprinkle flour all over it, put skin side 
down. Have oven very hot at first to sear outside quickly 
to prevent escape of juice, then reduce heat. Baste occa¬ 
sionally as needed with the fat which cooks out into the 
pan, and turn the roast over to cook it evenly. 

If there is danger of burning put some water in the pan 
after the meat is seared, but this is not necessary if heat of 
oven is lowered. 

A sirloin or rib roast weighing five pounds will require 
about one hour, or longer, if it is to be well done. A surer 
rule for time of cooking is to allow fifteen minutes for each 
inch in thickness, or twenty minutes if wanted well done. 

Braised Beef. 

Use a thick section of the lower part of the round, two 
to four pounds. Trim, wipe and sprinkle with flour, season 
with salt and pepper. Brown under the gas or in hot fat. 
Put in casserole, partly cover with water or brown or 
tomato sauce. Cover closely and cook in very slow oven 
three to five hours. 

Meat Stew. 

Neck or breast of lamb of veal or inexpensive cuts of 
beef may be used in this way. Cover bones with cold water 
and heat slowly. Cut meat in convenient pieces, roll in 
flour seasoned with salt and pepper. Fry bits of fat, then 

30 


brown sections of prepared meat and onion if desired. Put 
meat in kettle with bones when water is hot. 

When nearly tender add carrot, turnip, peppers, or celery 
cut in small shapes about one cup each to one pound of 
meat. 

Potatoes pared and cut in quarters may be added 20 to 30 
minutes before serving, and dumplings 10 minutes before 
serving. 

Escalloped Fish or Meat. 

Equal measures of cooked minced meat, bread crumbs 
and white or tomato sauce; or, for one measure of meat, 
half as much sauce and one-fourth as much buttered crumbs. 
(P>oiled rice or macaroni may be used instead of crumbs.) 

Remove all uneatable portions from meat and mince or 
chop. Put in layers in a buttered dish, having crumbs for 
the last. Bake until heated through and brown on top. 

Fish or Meat Loaf, or Timbales. 

Remove skin, gristle and bone from meat or fish and 
mince fine. Combine with an equal quantity of bread 
crumbs or stuffing from a baked fish or roast fowl, season as 
desired, moisten with milk or stock. Add one beaten egg 
or more to each pint of the mixture. Pack in buttered 
moulds, steam or bake until firm in center. Turn out and 
serve with sauce. 

Meat Loaf in Rice. 

Line a mould with well-cooked rice. Fill with the meat 
prepared as above. Cover with rice. Steam an hour. Serve 
with tomato sauce. 

Fish Balls. 

In a stew pan put one pint potatoes, pared and quartered, 
and one cup salt cod fish which has been picked apart in 
told water. Cover with boiling water and cook until the 
potatoes are soft. Drain in a colander till no water can 
be shaken out. Return to pan, mash thoroughly, add salt 
if needed, a shake of pepper, one teaspoon butter, one raw 
egg, and beat all together. Shape on a spoon or in small 
bails and fry in deep fat, hot enough to brown them in one 
minute. Drain on soft paper. 

31 


CEREALS AND VEGETABLES. 

Breakfast Foods. 

Usual proportions—one-half cup flakes or one-fourth cup 
granules to one cup water, one-fourth teaspoon salt to one 
cup water. 

The denser the cereal, the more water and the longer the 
time required. 

Bring water to boiling point in upper part of double 
boiler, placed directly on the stove. 

Pour cereal slowly into boiling water, stirring constantly. 
Let boiling continue about five minutes till mixture begins 
to thicken. Place over boiling water in lower part of the 
boiler. Cover and cook gently with little stirring one hour 
or more, or till tender and soft. Or put in Fireless Cooker 
for three hours. 

Serve hot, with or without sugar, with milk, cream or 
butter. Put in moulds with fruit and serve cold as dessert. 
Pack solidly in loaf shape, slice when cold, brown in hot 
fat, serve hot. 

Corn Meal Mush. 

Mix one cup cornmeal, one-fourth cup of flour, one tea¬ 
spoon salt, one cup cold milk or water. When smooth 
blend with one pint boiling water, stir for about five min¬ 
utes. When thick place over water or in steamers and 
cook one hour or more. Serve hot or pack in pan to fry, 
or dip in fat and toast under the gas. 

Rice. 

Pick over and wash thoroughly or parboil five minutes 

and drain. Then put in a buttered dish with twice its bulk 

of boiling water and set in a steam cooker. In three- 

quarters of an hour it should be tender and every kernel 

distinct, and it may be cooked longer without becoming 

mushy. 

* 

Rice Croquettes. 

With one pint of cooked rice (if cold, reheated) blend 
one tablespoon butter and one or two beaten egg yolks. 
Season with salt, pepper and parslev, or with sugar and 

32 


spice. Divide in ten or twelve portions, press in firm 
shape, roll in egg and crumbs, and fry in deep fat. 

Boston Baked Beans. 

Soak one pint beans over night. Parboil in the morning 
until the skins crack readily with a slight pressure. A 
very little soda may be put into the water to help this 
process. Score the rind of one-fourth pound fat salt pork 
and rinse it. Drain the beans and put part in the bean pot, 
then the pork and cover with the beans, leaving only a 
little of the pork rind exposed. Mix one teaspoon of salt, 
one-fourth teaspoon of mustard and a tablespoon or more 
of molasses as desired, add water and pour over the beans. 
Cover and bake twelve hours or more, keeping the beans 
filled up with water until the last hour, when the cover 
should be removed and the pork rind and the top layer of 
beans should brown. 


Potatoes. 

Baked. 

Choose those of equal size and scrub with brush. Cook in 
hot oven 30 to 40 minutes, or until soft. Then crack the 
skin to let out steam. The potato should be plump (not 
shriveled), and the inside white and mealy. 

Boiled. 

Wash, pare if imperfect or old. If not of uniform size, 
divide the larger ones. Put in boiling salted water and 
cook for 20 to 30 minutes, till tender. Drain off the water 
and shake the uncovered kettle to let the steam escape. 

Riced. 

Put boiled potatoes through strainer or ricer into a hot 
dish from which they are to be served. 

Mashed. 

In a hot pan mash boiled potatoes. For each half pint, 
add two tablespoons milk, one teaspoon butter, season with' 
salt and pepper. 


33 


Croquettes. 

Prepare mashed potato with less milk and one egg yolk 
for each half pint and season with celery salt, paprika and 
parsley. Roll in crumbs, egg and crumbs, and fry in deep 
fat. 

Stuffed Potatoes. 

Cut a slice from end of baked potatoes, scrape out inside, 
mash and season. Add chopped meat, cheese or parsley for 
variety. Refill skins and reheat in oven. 

Canoes, or Potatoes on the Half Shell. 

Cut the potatoes in two lengthwise, refill each part and 
brown. 

Creamed. 

Cut boiled potatoes in cubes or slices and reheat in thin 
white sauce, one-half cup to each cup of potato. 

Hash. 

Use two parts potato to one part meat, or equal amounts 
of each. Chop meat, chop or mash potato. Season with 
salt, pepper, onion, etc., moisten with gravy or water. For 
one cup hash, put one tablespoon fat in a frying pan. When 
hot, put in the hash and cook slowly, without stirring, until 
a brown crust forms on the bottom. Fold like an omelet. 

French Hash. 

Put meat and gravy in a deep dish, cover with mashed 
potato and bake till golden brown. 

SUGAR. 

Caramel. 

Put sugar in a smooth iron pan over a hot fire and stir 
constantly with an old wooden spoon until melted to a light 
brown syrup. Scrape off any sugar that forms in lumps. 
When all is melted add an equal amount of boiling water 
and simmer a few moments until blended into a thick syrup. 

A quantity of this may be made at once and kept on hand 
to flavor and sweeten custards and ice cream, or to serve as 
a sauce with other puddings. 

If it should happen to brown beyond the shade of good 
maple syrup, let it go a little further until the sweet flavor 

34 


would be lost. Then dissolve as above and bottle to use for 
coloring soups and meat gravies. 

Syrup. 

.Combine equal quantities of water and sugar in a sauce¬ 
pan and stir until dissolved. Boil five to ten minutes until 
only slightly reduced in quantity. Can while hot in small 
jars and keep on hand to sweeten fruit drinks or ices as the 
dissolving of the sugar in cold liquids is a slow and unsat¬ 
isfactory process. 

Fondant. 

In an agate saucepan put one cup granulated sugar, about 
one-sixteenth of a teaspoon of cream of tartar—a bit the 
size of a small pea—and one-half cup of hot water. Stir 
till sugar is dissolved, then cover and cook without stirring. 
Skim and wipe the sides of the pan if necessary. Boil 
about ten minutes or till 238 to 240 degrees F., when it will 
form a soft ball in cold water. Turn into a greased bowl 
or platter and cool slightly. It will grain if stirred while 
too warm. Beat and knead till a smooth, creamy mass. If 
it hardens too rapidly dip the hands in water and continue 
the kneading. 

Pack away in covered dish for a day or longer, then shape 
as desired. Colors and flavors must be very concentrated. 
By combination with chocolate, dates, figs, nuts, etc., a 
great variety of candies may be secured. This fondant is 
a very satisfactory frosting for cake and may be kept on 
hand. Warm it over water until it can be spread on the 
cake. 

Boiled Frostings. 

Cook one cup of sugar with one-half cup of water or 
less, and a bit of cream of tartar until it will thread, not 
quite reaching the soft ball stage. Then pour slowly on 
the stiffly beaten white of one egg and continue beating 
until cool enough to spread. Much depends on the moisture 
in the atmosphere as well as the dryness of the cake. 

For a still softer frosting a larger proportion of egg white 
is used. This may be varied with different flavors and 
colors. 


35 


MISCELLANEOUS. 


French Dressing for Salads. 

One-fourth teaspoon salt, speck pepper, one tablespoon 
vinegar, two or three tablespoons oil. 

Blend thoroughly and pour over the salad. 

Mayonnaise Dressing. 

One egg yolk, one-half to one cup oil, one tablespoon 
vinegar, one tablespoon lemon juice, one-half teaspoon salt, 
one-half teaspoon mustard, few grains cayenne. 

Mix vinegar, lemon juice and seasoning. 

Beat egg yolk, add oil drop by drop at first, beating con¬ 
tinually. When thick add a little of the seasoning mixture, 
then more oil and alternate until all is used. 

Utensils and materials should be kept as cool as possible. 

Chocolate. 

Melt one ounce chocolate in saucepan over hot water, 
add a few grains salt, one tablespoon sugar, one-half pint 
boiling water; stir till smooth; boil one minute. Blend with 
one pint hot milk and cook in double boiler. 

Beat with Dover egg beater to prevent skin forming on 
top. Just before serving, an egg yolk may be added to the 
chocolate. Serve with whipped cream. 

Chocolate and cocoa both contain starch which requires 
cooking. 


36 


COMPLETE COURSE IN HOME ECONOMICS 

I his course covers, systematically, in an interesting and practical way, the new 
“Profession of Home-making” and “Art of Right Living.” It is divided into forty 
lesson pamphlets of fifty to one hundred pages each. 

REGULAR ORDER IN WHICH THF LESSONS ARE TAKEN 


FOOD SUBJECTS 
(l) Chemistry of the Household 
Parts I, II, III. 

(:i) Principles of Cookery 
Parts I, II, 111, IV. 

(5) Food and Dietetics 

Parts I, IT. Ill, IV. 

(7) Household Management 
Parts I, II, III, IV. 

HOUSEHOLD ART 

(ID The House—Its Plan, Deco¬ 
ration and Care, I, li, III. 

(10) Textiles and Clothing 
Parts I, II, III. 

PARTIAL LIST 

ISABEL BEVIER, Ph. M. 

Professor of Household Science, 
University of Illinois 
S. MARIA ELLIOTT 

Instructor in Home Economics, 
Simmons College, Boston 
BERTHA M. TERRILL, A. M. 
Professor of Home Economics, 
University of Vermont 
KATE HEINZ WATSON 

Formerly Instructor Lewis Insti¬ 
tute, Chicago 

MARGARET E. DODD. S. B. 

Graduate Mass. Inst, of Technology 
ANNA BARROWS 

Teacher of Cookery, Columbia 
University: Director Chautauqua 
School of Cookery 


HEALTH SUBJECTS 
CD Household Bacteriology 
Parts I, II, III. 

(4) Household Hygiene 
Parts I, IL Ill. 

(0) Personal Hygiene 

Parts I, IT, III, IV. 

(8) Home Care of the Sick 
Parts I, II, HI. 

CHILDREN 

(11) Care of Children 

Parts I, II, IIL 

(12) Study of Child Life 

Parts I, II, III. 

OF INSTRUCTORS 

ALFRED C. COTTON, A. M., M. D. 
Professor Diseases of Children, 
Rush Medical College, University 
of Chicago 

ALICE PELOUBET NORTON,M.A. 
Assistant Professor of Home Eco¬ 
nomics, University of Chicago 
MARION FOSTER WASHBURNE 
Editor of “The Mothers’ Magazine’’ 
AMY ELIZABETH POPE 

Instructor in Nursing, Presby¬ 
terian Hospital, N. Y. City 
CHARLOTTE M. GIBBS, A. B. 
Director of Household Art, Uni¬ 
versity of Illinois 
MAURICE Lb BOSQUET. S. B. 
Director American School of Home 
Economics, Chicago 


BOARD OF TRUSTEES 


Mrs. A. COURTENAY NEVILLE 
President of the Board; First Chair¬ 
man Home Economics Committee, 
(Jr F W C 

Mrs. ELLEN M. HENROTIN 

Organizer and Honorary President 
General Federation Women's Clubs 
Mrs. FREDERIC W. SCHOFF 
President National Congress of 
Mothers 

Mrs. LINDA HULL EARNED 
Past President National Household 
Economics Association 
Miss ALICE RAVENHILL 

Commissioner of the British Gov¬ 
ernment on Domestic Science in 
the United States 


Mrs. MARY HINMAN ABEL 

Editor “Journal of Home Eco¬ 
nomics” ; Author U. S. Government 
Bulletins 

Miss MARIA PARLOA 

Founder of the Original Cooking 
School in Boston; Author, etc. 

Mrs. J. A. KIMBERLY 

Vice-President of National House¬ 
hold Economics Association 

Mrs. JOHN 1TOODLESS 

Government Supt. of Domestic 
Science of the Province of Ontario 

Mrs. WALTER McNAB MILLER 
Chairman of the Food-Sanitation 
Committee, G. F. W. C. 


I. 


THE COMPLETE COURSE 

AUTHORS AND PARTIAL SYNOPSIS 

THE HOUSE: ITS PLAN, DECORATION AND CARE, 
by Prof. Isabel Bevier, University of Illinois. 

Treats of the development of the modern 
home and the American house, the planning 
of convenient houses, construction, floors ; 
the problems of decoration and furnishing; 
gives suggestions for changes, repairs, house¬ 
hold conveniences; “The Cost of Building,” 
etc. 

Vol. II. HOUSEHOLD BACTERIOLOGY, 
by S. Maria Elliott, Simmons College. 
An interesting account of the microscopic 
forms of life and their relation for good and evil to the household ; 
how to make “dust gardens’ 1 showing what dust is; disease germs 
and howto avoid them; the protecting agencies of the body and how 
So keep them active; sanitation, etc. 

III. HOUSEHOLD HYGIENE, by S. Maria Elliott, Simmons 
College, Boston. 

The healthful home ; the best situation for 
the house; importance of the cellar; all about 
drainage, heating, lighting, disposal of wastes, 
plumbing tests, the water supply; practical 
suggestions for sanitary furnishings and care ; 
hygienic housekeeping, etc. 




IV. CHEMISTRY OF THE HOUSEHOLD, by Margaret E. 
Dodd, S. B., Mass. Institute of Technology. 

“A Day’s Chemistry”—a fascinating account of the unseen 
forces in the common things met in a day’s 
work—water, air, fire, fuel; chemistry of 
food, of digestion, of cookery, of baking 
powder, of cleaning, of laundry, of stains, 
of lighting; home tests; home-made baking 
powder, soap, etc., etc. 

V. PRINCIPLES OF COOKERY, by Anna Barrows, Colum¬ 
bia University and Chautauqua School of Cookery. 

“A key to. the cook books”—analyzing and explaining the 
principles on which success rests; all approved methods of cookery 
explained, particular attention being paid to economy of time and 
materials; full consideration of menus, making a fireless cook-stove, 
“Directions for Waitresses,” etc. 

VI- FOOD AND DIETETICS, by Prof. Alice P. Norton, 

University of Chicago. 

Tells of food economy, of the composition, 
nutritive value and digestibility of foods; how 
the body makes use of food; the^ balanced 
ration ; healthful diet for the sedentary, the 
aged, the children, and so on ; food adultera¬ 
tions, etc. i f 


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IN HOME ECONOMICS 

AUTHORS AND PARTIAL SYNOPSIS 

VII. HOUSEHOLD MANAGEMENT, by Prof. Bertha M. 
Terrill of University of Vermont 

Full treatise on household finance; economy in spending; the 
best division of income; household accounting; system in housework ; 
the servant problem; help by the hour; buying supplies and fur¬ 
nishings ; how to market economically; cuts of meat; season of 
vegetables; experiences of students; “Co-operative Housekeeping,” 
etc. 

VIII. PERSONAL HYGIENE, by M. 
LeBosquet, S.B., Director of A.S.H.E. 

The wonderful human machine; running 
the machine ; care of the machine—sufficient 
physiology given to show the reasons for the 
directions for maintaining health ; emphasis 
placed on do rather than don't ; articles on 
4 ‘Ethics of Health, ” “Use and Abuse of Drugs,' 

6 4- r* 

IX. HOME CARE OF THE SICK, by Amy 
E. Pope, Presbyterian Hospital, New York City. 

Includes the essentials of trained nursing ; 
specific directions for handling and caring for the 
patient; nursing in contagious diseases; obstetrics; 
food for the sick; emergencies; poisons and their 
antidotes ; bandaging ; articles on communicable 
diseases, etc. 

X. TEXTILES AND CLOTHING, by Kate H.^Watson, 

formerly Lewis Institute and University of Chicago. 

Fully illustrated descriptions of primitive 
and modern methods of manufacture ; textile 
fibres and fabrics; plain and ornamental stitches 
and their applications; machine sewing; cutting 
and fitting of waists and skirts, color and 
ornament; children’s clcthes; repairs, etc. 

OF CHILD LIFE, by Marion Foster Wash- 
ditor “Mothers’ Magazine.” 
ble and practical directions for the treatment of 
heir remedies; character building; home occu- 
:iates; studies and accomplishments; religious 
;tion, answers to questions, etc. 

CHILDREN, by Dr. A. C. Cotton, Prof. Child- 
Rush Medical College, University of Chicago 
baby before birth and of 
ul clothing; development 
:hild ; authoritative and 
feeding ; food disorders ; 
i, treatment of children’s 
[ the child through the 
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ANNO UNCI 

"LESSONS IN COOKING, T. 

ARATION OF : 


library of congress 



T HIS new correspondence course in cookery has been 
prepared to meet the needs of home-makers who have 
had little or no systematic training in modern methods 
of cooking but who desire to provide for their families sim¬ 
ple, yet appetizing and wholesome meals, with the la>t ex¬ 
penditure of time, effort and money. 

The ordinary cook book, with its numerous and compli¬ 
cated recipes, is of little help to the beginner. It does not 
answer the oft occurring question, “What shall 1 provide for 
today, tomorrow, for next week i It gives no hint of 
wholesome food combinations or balanced diet. 

The problem of home cooking is not only how to cook- 
various separate dishes but how to prepare whole meals. 
The plan of “Lessons in Cooking*’ is unique and original in 
that a systematic course in cooking is taught through a series 
of menus, with detailed directions, not only for cooking the 
separate dishes, but aLo for preparing and serving each meal 
as a whole. The course is divided into twelve parts, in each 
of which is given the recipes for a week’s menu, typical of 
one month of the year—over 250 meals in all. In the first 
lessons, simple operations of cooking are described and 
gradually the more difficult and complicated recipes are in¬ 
troduced, leading to advanced work in the later lessons. 
Throughout the course the question of wholesome food com- 
Ibinations and balanced meals is carefully considered and 
?special emphasis is given to economy of time and money. 

All available authorities have been consulted and the 
assistance of a number of prominent teachers of cookery 
has been obtained in the preparation of this course, which 
presents the best modern methods and the latest scientific 
discoveries relating to the “Fine Art of Cooking.” 


HALF TUITION COUPON. 

American School of Home Economics, Chicago: 

Please enroll me in your new correspondence “Lessons in Cook¬ 
ing, ” in twelve parts, to be sent one each month. 1 agree to pay 
introductory half tuition fee of $6.00; $1.00 herewith and the balance 
at the rate of $1.00 a month for five months ($5.00 cash in advance, 
if preferred). Money to be refunded if rot satisfactory. 

Signed. 




